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Associate.com - Share Your Recipe!

Recipe Name: Eggplant "caviar" Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Appetizer  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
2 Eggplants, about 1 pound
each
1/4 Cup(s) finely minced onion
1/4 Cup(s) Finely minced scallions
1 Teaspoon(s) Finely minced garlic
1/4 Cup(s) Finely chopped green pepper
1 Cup(s) Cored, peeled and diced
Tomatoes
1/4 Cup(s) Olive oil
1 Teaspoon(s) Sugar or equivalent sugar
substitute
1 Tablespoon(s) Lemon Juice
Freshly ground black pepper
to taste
Directions:
Preheat oven to 400ø. Place the eggplant on a sheet of
heavy-dutyaluminum foil and bake for 1 hour, or until eggplant
"collapses." Letcool. Remove the pulp. (Should be about 3 cups.) Add
the onion,scallions, garlic, green pepper, tomatoes, olive oil, sugar,
lemon juiceand pepper. May be served on toast or crackers. Calories: 96
perserving. Yield: 4 servings.LOW CALORIEMAUREEN WILLIAMS BOWENFORT
SMITH, ARFrom <Traditions: A Taste of the Good Life>, by the Little
Rock (AR)Junior League. Downloaded from Glen's MM Recipe
Archive,http://www.erols.com/hosey.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 426
Calories From Fat: 129
Total Fat: 14.6g
Cholesterol: <1mg
Sodium: 17.9mg
Potassium: 244.7mg
Carbohydrates: 63.4g
Fiber: 3.1g
Sugar: 2g
Protein: 9.6g


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